Why You’ll Love This Recipe
- Healthier Preparation: Baking the chicken reduces the need for excess oil, making it a lighter alternative to traditional frying.
- Simplified Cooking: Utilizing a single sheet pan streamlines both preparation and cleanup.
- Family-Friendly: The familiar flavors of marinara and melted cheese make it a hit with both kids and adults.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup regular breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- Fresh basil or parsley, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Slice each chicken breast in half lengthwise to create thinner cutlets. If needed, pound them to an even thickness.
- Set Up Dredging Stations: In one bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, whisk together eggs, milk, salt, and pepper. In a third bowl, mix breadcrumbs, grated Parmesan, Italian seasoning, salt, and pepper.
- Coat the Chicken: Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press into the breadcrumb mixture, ensuring an even coat.
- Bake the Chicken: Place the coated cutlets on the prepared baking sheet. Lightly spray or drizzle with olive oil to enhance crispiness. Bake for 15 minutes, then flip the cutlets and bake for an additional 5-10 minutes until golden brown and cooked through.
- Add Sauce and Cheese: Remove the baking sheet from the oven. Spoon marinara sauce over each cutlet and sprinkle with mozzarella cheese. Return to the oven and broil for 2-3 minutes until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley and serve immediately.
Servings and Timing
- Servings: This recipe yields 6-8 servings, depending on the size of the chicken cutlets.
- Preparation Time: Approximately 20 minutes.
- Cooking Time: Around 25 minutes.
- Total Time: Approximately 45 minutes.
Variations
- Protein Alternatives: Substitute chicken with turkey cutlets or eggplant slices for a vegetarian version.
- Cheese Options: Try using provolone or a blend of Italian cheeses for a different flavor profile.
- Gluten-Free: Use gluten-free breadcrumbs and flour to accommodate dietary restrictions.
- Spicy Kick: Add red pepper flakes to the marinara sauce or incorporate cayenne pepper into the breadcrumb mixture for added heat.
Storage/Reheating
- Storage: Place leftovers in an airtight container and refrigerate for up to 2-3 days.
- Reheating: To maintain crispiness, reheat in a preheated oven at 350°F (175°C) for about 10-12 minutes. Avoid microwaving, as it may result in soggy breading.
- Freezing: For best results, freeze the breaded and baked chicken cutlets without sauce and cheese. Once cooled, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. They can be frozen for up to 2 months. When ready to serve, bake from frozen until heated through, then add sauce and cheese as directed.
FAQs
What type of breadcrumbs work best for this recipe?
Regular breadcrumbs are recommended for an even coating that adheres well during baking. Panko breadcrumbs can be used for extra crispiness but may not stick as effectively.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They may require a slightly longer baking time due to their thickness.
Is it necessary to use flour in the breading process?
Dredging the chicken in flour helps the egg mixture adhere better, resulting in a more uniform coating. Skipping this step may lead to uneven breading.
How can I make this dish dairy-free?
Substitute dairy milk with a non-dairy alternative and use dairy-free cheese options. Ensure that the breadcrumbs used do not contain dairy.
What marinara sauce is best to use?
Both homemade and store-bought marinara sauces work well. Choose one that suits your taste preferences.
How do I prevent the breading from becoming soggy?
To maintain crispiness, avoid adding too much sauce, and consider broiling the topped chicken briefly to melt the cheese without over-soaking the breading.
Print
Baked Sheet Pan Chicken Parmesan
- Total Time: 45 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Enjoy a healthier twist on the classic Chicken Parmesan with this Easy Baked Sheet Pan Chicken Parmesan. This recipe delivers crispy, golden chicken cutlets topped with marinara sauce and gooey melted mozzarella cheese—all without the mess of frying. Perfect for a quick and delicious weeknight dinner, this dish is family-friendly and easy to clean up.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup regular breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Chicken: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly. Slice chicken breasts in half lengthwise to create thinner cutlets. Pound them to an even thickness if necessary.
- Set Up Dredging Stations:
- Bowl 1: Combine flour, garlic powder, onion powder, paprika, salt, and pepper.
- Bowl 2: Whisk together eggs, milk, salt, and pepper.
- Bowl 3: Mix breadcrumbs, grated Parmesan, Italian seasoning, salt, and pepper.
- Coat the Chicken: Dredge each cutlet in the flour mixture, then dip into the egg mixture, and finally press into the breadcrumb mixture, ensuring an even coat.
- Bake the Chicken: Place coated cutlets on the prepared baking sheet. Lightly spray or drizzle with olive oil. Bake for 15 minutes, flip, and bake for another 5-10 minutes until golden brown and fully cooked.
- Add Sauce & Cheese: Remove from oven. Spoon marinara sauce over each cutlet and top with mozzarella cheese. Broil for 2-3 minutes until cheese is bubbly.
- Serve: Garnish with fresh basil or parsley and serve hot.
Notes
- Crispy Tip: Lightly spraying the breaded chicken with oil enhances crunchiness.
- Storage: Keep leftovers in an airtight container in the fridge for 2-3 days.
- Reheating: Use a 350°F oven for 10-12 minutes to maintain crispiness.
- Freezing: Freeze baked, un-topped cutlets for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
